gaz reganhttp://www.gazregan.com
the bartender's bartenderSun, 02 Aug 2015 12:38:13 +0000en-UShourly1http://wordpress.org/?v=4.2.3Cocktails in the Country: Bartenders’ Bonus!http://www.gazregan.com/2015/07/citc/bartenderbonus/
http://www.gazregan.com/2015/07/citc/bartenderbonus/#commentsMon, 27 Jul 2015 12:32:06 +0000http://www.gazregan.com/?p=5893Two Anonymous Bartenders Donated $500 to help Others pay their Registration Fees for Cocktails in the Country Today, Two of the Bartenders Listed Below will Receive Checks Just like this one Eight More Checks Will be Handed Out Over the Next Four Weeks For Your Application Form Write to gazregan@nullgmail.com This Weeks Bartenders Include […]

“Named after the 1920s actress and dancer. Vivacious and delicate; surely a hellcat on the dance floor, she holds a dehydrated flower.” Mary White

45 ml (1.5 oz) Beefeater gin

20 ml (.66 oz) Persimmon and Vanilla Shrub*

15 ml (.5 oz) yellow Chartreuse

1 sprig dehydrated baby’s breath, as garnish

Shake over ice and double-strain into a chilled cocktail glass. Add the garnish.

*Persimmon and Vanilla Shrub: Mix 14 to 15 persimmons (roughly cut into small pieces), 5 kg (11 pounds) caster (also called superfine) sugar, and 10 sliced vanilla pods, ensuring fruit is fully coated with sugar. Allow to sit in fridge for 1 day (harder Fuji persimmons may require an extra day) or until the sugar has drawn most of the liquid from fruit. Add 5 L (5.25 quarts) apple cider vinegar and heat slightly to dissolve sugar. Strain and enjoy.

gaz sez: I believe that the Bebe Lyon to whom Mary refers here was originally known as Bebe Daniels, a child star who, in 1910, at the age of 9, appeared as Dorothy in a short film, The Wonderful Wizard of Oz. After appearing in a number of films, she married actor Ben Lyon in 1930, and five years later they moved to England. In the 1950s Ben and Bebe starred in a radio sit-com called Life with the Lyons, and I actually remember listening to that show as a kid. Thanks for the memory, Mary! And thanks for this drink, too.

It’s been a while since I made shrub, and I admit that I cut the recipe down when I made this one, using approximately 25% of each ingredient. It was worth the trouble. This is a fabulous creation, and the Yellow Chartreuse, even though it’s in such a small quantity, plays a major role in the Bebe Lyon cocktail. I’ll be serving these nxt time we have guests over.

Rinse a chilled coupe with the scotch. Combine remaining ingredients and dry shake for about 10 seconds, then add ice and shake 15 seconds more. Double-strain into the coupe and add the garnish.

*Squid Ink Syrup: Combine 240 ml (1 cup) water and 200 g (1 cup) sugar to a boil. Take it off the heat and whisk in 3 tablespoons squid ink.

gaz sez: This isn’t the sort of recipe that normally catches my eye, mainly co I’m a bit of a lazy bastard, and the Backyard Barbecue is a trifle complicated to put together. However, the mention of a Laphroaig rinse got my attention, as did the Peychaud’s bitters, so I bit the bullet and took this baby out for dinner and a movie. Got a home run on the first date, too . . .

“I came up with this drink while considering how Ancho Reyes would play off of gin. The brandy helps smooth out the rougher edges and plays nicely with the sherry.” Courtney Randall

45 ml (1.5 oz) Hayman’s Old Tom gin

15 ml (.5 oz) Lustau Spanish brandy

15 ml (.5 oz) Ancho Reyes

22.5 ml (.75 oz) Lustau amontillado sherry

1 lemon twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnish.

gaz sez: Okay guys, listen up, this is a fabulous example of original thinking. Old Tom—and a damned fine Old Tom at that—brandy, sherry, and an ancho chile liqueur. Who in tarnation would think to put these ingredients together? Courtney Randall would. That’s who. And it’s a damned fine thing, too. Spanish leather will have a spot in my recipe book any old day.

]]>http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-spanish-leather-by-courtney-randall-vitos-seattle-wa-usa/feed/0Cocktails in the Country: Bartenders Helping Bartenders.http://www.gazregan.com/2015/07/citc/cocktails-in-the-country-bartenders-helping-bartenders/
http://www.gazregan.com/2015/07/citc/cocktails-in-the-country-bartenders-helping-bartenders/#commentsMon, 20 Jul 2015 14:05:38 +0000http://www.gazregan.com/?p=5861THE SKINNY: Two bartenders who have already paid for their places at Cocktails in the Country have discovered they will be unable to attend. They both asked that I use their money to make it easier for some other bartenders to attend the Master-Classes. So I have $500 which I’ll award in $50 increments to […]

**Smoked Pedro Ximénez Sherry Reduction: Combine half a bottle of good PX with 200 ml (a little over .75 cup) of Lagavulin 16 Year Old single malt scotch over medium heat. Add 150 g (.75 cup) sugar and let it simmer for around 20 minutes. Take it off and let it chill. Store in the refrigerator.

gaz sez: This baby is just incredible. Takes a bit of work to put it together, but it’s an ideal drink for fans of smoke, coffee, vanilla, you name it—Mime’s Well Ends Well, too!

]]>http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-mimes-well-by-chris-grotvedt-the-thief-oslo-norway/feed/1101 Best New Cocktails: Angel’s Share by Marcus Henriksson, Brooms & Hatches, Oslo, Norwayhttp://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-angels-share-by-marcus-henriksson-brooms-hatches-oslo-norway/
http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-angels-share-by-marcus-henriksson-brooms-hatches-oslo-norway/#commentsSun, 12 Jul 2015 14:22:46 +0000http://www.gazregan.com/?p=5843Angel’s Share Marcus Henriksson, Brooms & Hatches, Oslo, Norway “I have always been fascinated by the process that occurs during the barrel aging, called the angel’s share, when some percent of the spirit is lost to evaporation. There’s something almost poetic about it. The drink is inspired by the classic Rusty Nail and the beautifully […]

“I have always been fascinated by the process that occurs during the barrel aging, called the angel’s share, when some percent of the spirit is lost to evaporation. There’s something almost poetic about it.

The drink is inspired by the classic Rusty Nail and the beautifully named Kiss From Heaven.

While trying to write the recipe down I recalled reading about something called whiskey barrel aged bitters (from the book Bitters by Brad Thomas Parsons), and I wrote it in immediately. And luckily, after trying it out, to me it worked out fine! The idea with the addition of the bitters was to give the drink a strong connection or ‘red line’ with the whisk(e)y (since Drambuie is a whisky-based liqueur).

Oban 14 Year Old gives a nice character and was my choice after some try outs with this drink. It also works really well with Japanese single malts from Hibiki and Yamazaki and with more peaty whiskies like Talisker or Islay single malts as well, for those who like a rougher kind of drink.

The choice of vermouth was Noilly Prat (though others may as well work out fine), partly to make a connection with the process and name of the drink. The angel’s share seems to play an important part in the making of Noilly Prat: During the aging process the wine is aged outdoors, which encourages nature to weave its magic with the influence of the four seasons, so the angel’s share is four times greater due to this than if the wines were to be aged in an indoor cellar.

It is said that when Louis Noilly got the question how he could allow for so much of his wine to evaporate in the sun, his answer was something like, ‘I want to give a share to the angels (or a taste to the angels)’.” Marcus Henriksson

45 ml (1.5 oz) Oban 14 Year Old single malt scotch whisky

20 ml (.66 oz) Noilly Prat sweet vermouth

20 ml (.66 oz) Drambuie

2 to 3 dashes Fee Brothers Whiskey Barrel Aged bitters

1 lemon twist, as garnish

Stir over ice and strain into a chilled sherry goblet. Add the garnish.

gaz sez: I love Oban. I’ve been a big fan of this salty dram for a few decades now, and I’ve seldom seen it put to good use in the cocktail world, but Marcus has nailed it here. The bitters are a nice touch, too.

]]>http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-angels-share-by-marcus-henriksson-brooms-hatches-oslo-norway/feed/1101 Best New Cocktails: Keen-A On You by Donny Clutterbuck, Good Luck, Rochester, NY, USAhttp://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-keen-a-on-you-by-donny-clutterbuck-good-luck-rochester-ny-usa/
http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-keen-a-on-you-by-donny-clutterbuck-good-luck-rochester-ny-usa/#commentsThu, 09 Jul 2015 21:46:11 +0000http://www.gazregan.com/?p=5832Keen-A On You Donny Clutterbuck, Good Luck, Rochester, NY, USA “I’ve been putting damn near everything into the daiquiri build structure, and this has been one of my absolute favorites. I love the complexity that a high-proof, whiskey-like, grape- and floral-tasting cognac adds to the mix. The China China adds a bit more depth of […]

“I’ve been putting damn near everything into the daiquiri build structure, and this has been one of my absolute favorites. I love the complexity that a high-proof, whiskey-like, grape- and floral-tasting cognac adds to the mix. The China China adds a bit more depth of flavor, and integrates seamlessly with the Force 53.” Donny Clutterbuck

45 ml (1.5 oz) Louis Royer Force 53 VSOP cognac

15 ml (.5 oz) Bigallet China China

22.5 ml (.75 oz) fresh fine-strained lime juice

22.5 ml (.75 oz) demerara syrup (1:1)

1 lime peel, as garnish

Shake vigorously over ice until the shaker frosts over (and maybe even then some). Double-strain into a chilled coupe and add the garnish.

gaz sez: I’d never tried Bigallet China China before, and I found it on-line at K&L Wines. Their web site describes it thusly: “This is truly the quintessential bitter French liqueur. They start with high quality neutral spirit. Both bitter and sweet orange peels are macerated in the base spirit before being distilled. Then they do it again. Wait, then they do it one more time. Then they add more peels, spices, botanicals, etc. A small amount of sugar is used to balance the bitter and stabilize the color. This is the Franco-phonic answer to Amaro and it is so so good. Truly a special treat for anyone smart enough to include this in their shopping list. It can also be used as a substitute for bitter liqueurs in various cocktails, vermouth and amaro alike.”

That said, then, this cocktail rocks. It’s well worth investing in a bottle of Bigallet China China just to experience this baby. Trust me on this.

]]>http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-keen-a-on-you-by-donny-clutterbuck-good-luck-rochester-ny-usa/feed/1101 Best New Cocktails: Honey Badger by Liam Baer, Fish and Meat, Hong Konghttp://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-honey-badger-by-liam-baer-fish-and-meat-hong-kong/
http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-honey-badger-by-liam-baer-fish-and-meat-hong-kong/#commentsThu, 09 Jul 2015 12:00:38 +0000http://www.gazregan.com/?p=5826Honey Badger Liam Baer, Fish and Meat, Hong Kong “I came up with this drink on a cool fall night in NYC. A customer came in and asked for a cold variation of a hot toddy. I whipped this up using fresh rosemary and later decided to infuse it into the bourbon for better flavor […]

“I came up with this drink on a cool fall night in NYC. A customer came in and asked for a cold variation of a hot toddy. I whipped this up using fresh rosemary and later decided to infuse it into the bourbon for better flavor incorporation.” Liam Baer

45 ml (1.5 oz) Rosemary-Infused Bourbon* (Liam prefers Buffalo Trace)

15 ml (.5 oz) yellow Chartreuse

20 ml (.66 oz) fresh lemon juice

10 ml (.33 oz) honey syrup (2:1)

10 ml (.33 oz) Ginger Syrup**

2 dashes Fee Brothers lemon bitters

Lemon oil, as garnish

1 small rosemary sprig, as garnish

Shake over ice and double-strain into a chilled old-fashioned glass. Add the garnishes.

**Ginger Syrup: Combine 100 g (1/2 cup) brown sugar and 100 ml (about 1/3 cup) water in a saucepan and bring to a boil. Stir until sugar is melted and have a nice light brown simple syrup. Let cool slightly, then place the syrup and 100 g (1 cup) peeled and chopped fresh ginger into an electric blender and blend on high until you have a paste. Using a fine strainer, strain out the solids. You should have a nice smooth ginger syrup when finished. Bottle and refrigerate.

gaz sez: This baby’s all over the place, but it nestles gracefully in its sett (that’s where badgers live, lest you didn’t know), and the drink yields a fabulously spicy, herbal body with a wonderful hint of citrus from the lemon bitters. Nicely executed, Liam.

]]>http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-honey-badger-by-liam-baer-fish-and-meat-hong-kong/feed/0101 Best New Cocktails: Full Blood by Michael Gatlin, Evo, Portland, Maine, USAhttp://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-full-blood-by-michael-gatlin-evo-portland-maine-united-states/
http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-full-blood-by-michael-gatlin-evo-portland-maine-united-states/#commentsSat, 04 Jul 2015 12:00:37 +0000http://www.gazregan.com/?p=5817Full Blood Michael Gatlin, Evo, Portland, Maine, USA “I run the bar program at Evo, a Mediterranean restaurant in downtown Portland that specializes in exotic recipes from the Levantine region. In creating the menu my aim was to bring some of the elements from the region and make them accessible to a drinking crowd. The […]

“I run the bar program at Evo, a Mediterranean restaurant in downtown Portland that specializes in exotic recipes from the Levantine region. In creating the menu my aim was to bring some of the elements from the region and make them accessible to a drinking crowd. The name Full Blood refers to the Sanguinello orange grown in Spain and Sicily.” Michael Gatlin

gaz sez: I’ve a soft spot in my heart for Metaxa, a sweet, herbal Greek spirit that most folk think of as a brandy, since in the 1970s we used to make Continental Stingers with Metaxa and Galliano, and they went down rather well at the time, though I doubt they’d hold up today. There’s no denying that Full Blood is a sweet drink, too, and it’s a delightful sweet cocktail that, in my opinion, would sell well in any bar in the world.

]]>http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-full-blood-by-michael-gatlin-evo-portland-maine-united-states/feed/3101 Best New Cocktails: Ambré Carré by Agostino Galli, Lacerba, Milano, Italyhttp://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-ambre-carre-by-agostino-galli-lacerba-milano-italy/
http://www.gazregan.com/2015/07/101-best-new-cocktails/101-best-new-cocktails-ambre-carre-by-agostino-galli-lacerba-milano-italy/#commentsThu, 02 Jul 2015 11:08:55 +0000http://www.gazregan.com/?p=5813Ambré Carré Agostino Galli, Lacerba, Milano, Italy “I created this drink as a thank you for a present from a dear friend of mine, Claudio, who took three bottles of Noilly Prat Ambré from Noilly Prat distillery as a present for the bar staff. He likes France and strong dry drinks, so I also tried […]

“I created this drink as a thank you for a present from a dear friend of mine, Claudio, who took three bottles of Noilly Prat Ambré from Noilly Prat distillery as a present for the bar staff. He likes France and strong dry drinks, so I also tried to celebrate a really good drink like Vieux Carré and that concept of mixing.

From the Bulleit rye I feel the spices coming to the forefront helped by the sweet cinnamon, candied orange, Sauternes wine of Ambré vermouth. These are followed by hints of peaches and cherries, which work perfectly with the wood taste of Hennessey. that help the strong and long finish. Balsamic notes follow, and the spices in the Absinthe lift above the meld of herbs with a refreshing taste, and give complex aromas. The Gran Classico aromas present a multi-faceted bitter-sweet viscosity, highlighted by sweet rhubarb, the bitter of gentian root and orange peel blend with wormwood, vanilla and resin-y notes. It helps me to balance and alternates between the sweet and bitter. Lemon oil completes the picture.” Agostino Galli

30 ml (1 oz) Bulleit rye whiskey

30 ml (1 oz) Hennessey cognac

30 ml (1 oz) Noilly Prat Ambré vermouth

10 ml (.33 oz) Gran Classico Bitter

2 dashes The Bitter Truth orange bitters

1 dash Absinthe (Agostino prefers Duplais Verte)

1 lemon twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnish.

gaz sez: Here’s one of those recipes that doesn’t make a great deal of sense on paper, but drinks beautifully in the glass. Make me just one more, please . . .

Pete is pictured here behind the bar at Painter’s, Cornwall-on-Hudson, with Joshua Levie from The Richardson, Brooklyn, wearing the baseball cap

60 ml (2 oz) Michter’s US1 Kentucky Straight Rye Whiskey

7.5 ml (.25 oz) Green Chartreuse

2 dashes Dale DeGroff’s Aromatic Bitters

2 dashes Regans’ Orange Bitters No.6

1 large orange twist for oil and garnish

Stir all ingredients well over ice and strain into a chilled rocks glass. Optionally, the drink may be mixed and stirred in the glass it will be served in. Bend and squeeze the orange twist, shiny side toward the mixed drink, to release the oil onto the drink’s surface. Rub the rim of the glass with the bent orange twist and drop it into the drink. Serve on a cocktail napkin.

gaz sez: There’s something about an Old-Fashioned; a Wicked, Whiskey Old-Fashioned . . . And this one takes the cake as Kentucky meets France in complete harmony, and Dale’s bitters and my bitters jump into the fray, too. Nice one, Pete!

“Another interpretation of a world famous cocktail, the Mai Tai. If you are looking for a new mystic rum classic cocktail, definitely you should try this. And the Banana and Cinnamon Shrub is so easy!” Bystrik Uko

60 ml (2 oz) Zacapa 23 rum

20 ml (.66 oz) Monin caramel syrup

20 ml (.66 oz) Banana and Cinnamon Shrub*

15 ml (.5 oz) fresh lime juice

3 dashes walnut bitters

2 to 3 mint leaves, as garnish

2 to 3 caramel sticks, as garnish

Shake well over ice and strain into an ice-filled ceramic cup. Add the garnishes.

gaz sez: Mai Tai, Your Tai, Her Tai, More Tai. However you pour it, the Mai Tai spurs creativity all over the world, and if that’s what rocked Bystrik Uko’s boat when he came up with this one, his vessel didn’t sink—it sailed off into the sunset with a big grin on its bow. And his Banana and Cinnamon Shrub is just fabulous—don’t miss it.

]]>http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-voodoo-vie-by-bystrik-uko-oblix-bar-london-uk/feed/3I’m a Knight of the Single Oak. So therehttp://www.gazregan.com/2015/06/travels-and-adventures/im-a-knight-of-the-single-oak-so-there/
http://www.gazregan.com/2015/06/travels-and-adventures/im-a-knight-of-the-single-oak-so-there/#commentsSun, 14 Jun 2015 12:42:10 +0000http://www.gazregan.com/?p=5797Mark Brown, President and CEO of The Sazerac Company, recently dubbed a small group of Bourbon Aficionados Knights of the Single Oak, and I’m here to confess that I was one of those lushes. You can learn about Buffalo Trace‘s Quest for the Best Bourbon in the world by clicking on the Single Oak Project […]

]]>Mark Brown, President and CEO of The Sazerac Company, recently dubbed a small group of Bourbon Aficionados Knights of the Single Oak, and I’m here to confess that I was one of those lushes.

You can learn about Buffalo Trace‘s Quest for the Best Bourbon in the world by clicking on the Single Oak Project logo above, but for the time being all you need know if that, if you write to me, or any of he other luminaries mentioned below, please be sure to add the letters KSO after our names.

What did we do to deserve such an honor? First read this from the Single Oak web site:

The Single Oak Project is the most extensive bourbon experiment ever undertaken.

For over two centuries Buffalo Trace Distillery has been a pioneering leader in quality and innovation. The Single Oak Project is our most inventive and comprehensive experiment yet.

It all started with 96 individually selected American oak trees that differed according to the number of growth rings per inch and growing location. Each tree was then cut into two parts – top and bottom – yielding 192 unique tree sections. A single barrel was constructed from each unique section. Prior to construction we varied the stave seasoning times. The 192 barrels were then charred differently. These single oak barrels were then filled with different recipe whiskeys, at various entry proofs and aged in a variety of different warehouse styles.

We believe that this experiment will allow you to directly compare the impact of 7 different critical variables across 192 bottles for a total of 1,396 taste combinations. None of the 192 bottles in the complete set are exactly alike.

And after all that, we were the folk who chose the best of the best bourbon from the five top-ranked bottlings from those 192 different bourbons. It was a tough job, but the winner was chosen by a unanimous vote. Now you’ll have to wait 8+ years while the Good Folk at Buffalo Trace recreate this fabulous whiskey . . .

Bourbon aficionados recently inducted into the Most Noble Order of the Single Oak Project alongside yours truly include:

“Basically, it’s a white tequila Martinez. Dolin Blanc works as a connection of blanco tequila and maraschino liqueur. This drink is simple and easy to make. But different variations of tequila or mezcal could be used.” Sky Huo

45 ml (1.5 oz) Don Julio blanco tequila

20 ml (.66 oz) Dolin blanc vermouth

10 ml (.33 oz) Luxardo maraschino liqueur

1 dash Fee Brothers lemon bitters

1 lemon twist, as garnish

Stir over ice and strain into a chilled Nick & Nora glass. Add the garnish.

gaz sez: My dreams are coming true this year inasmuch as many very accomplished bartenders seem to be sending relatively uncomplicated cocktail recipes to me, and this is a sign, I think, that the tides are turning back to simplicity—it’s a trend that I really like.

That said, I also encourage bartenders to keep pushing the envelope, and using their creativity to the max—without the innovators, we might stagnate a little, and that would never do.

This drink works absolutely perfectly, and Sky, who I met a few years ago, really knows her craft inside out. I’m so happy to include her recipe here this year.

]]>http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-white-walker-by-sky-huo-earls-juke-joint-sydney-nsw-australia/feed/3101 Best New Cocktails: 1831 by Tim Laferla, Red Bar @ Bam-Bou, London, UKhttp://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-1831-by-tim-laferla-red-bar-bam-bou-london-uk/
http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-1831-by-tim-laferla-red-bar-bam-bou-london-uk/#commentsWed, 10 Jun 2015 12:25:50 +0000http://www.gazregan.com/?p=57621831 Tim Laferla, Red Bar @ Bam-Bou, London, UK “I created this drink in celebration of Martell cognac’s tri-centenary this year, with the vision of becoming a ‘future classic.’ It’s a simple drink with bold flavours that celebrate all the different aroma and taste notes that one looks for in a great VSOP cognac. The […]

“I created this drink in celebration of Martell cognac’s tri-centenary this year, with the vision of becoming a ‘future classic.’ It’s a simple drink with bold flavours that celebrate all the different aroma and taste notes that one looks for in a great VSOP cognac. The name 1831 refers to the year that the house of Martell first released their VSOP expression.” Tim Laferla

50 ml (1.7 oz) Martell VSOP cognac

20 ml (.66 oz) Cocchi Vermouth de Torino

7.5 ml (.25 oz) Cherry Heering

2 dashes coffee bitters

1 brandied cherry, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnish.

gaz sez: I get so few cognac-based drinks in my mailbox, and this one, very simple in design, shows a great sense of balance between all four ingredients. And I love that Tim didn’t overthink this. He found a formula that worked, and he didn’t let it get out of hand.

Out of interest I also tried this with Dr. Adam Elmegirab’s Orinoco Bitters, instead of the coffee bitters, and the result was an entirely new drink, but one that was equally worthy of a chilled glass.

]]>http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-1831-by-tim-laferla-red-bar-bam-bou-london-uk/feed/0101 Best New Cocktails: World Traveler by Frank Caiafa, Peacock Alley, Waldorf=Astoria, New York, NY, USAhttp://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-world-traveler-by-frank-caiafa-peacock-alley-waldorfastoria-new-york-ny-usa/
http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-world-traveler-by-frank-caiafa-peacock-alley-waldorfastoria-new-york-ny-usa/#commentsSun, 07 Jun 2015 15:29:01 +0000http://www.gazregan.com/?p=5757World Traveler Frank Caiafa, Peacock Alley, Waldorf=Astoria, New York, NY, USA “Created for a guest’s event, this intriguing tipple turned out to be an unintentional nod to the Old Bar. With its Holland Gin and French Vermouth and Italian Bitter (Fernet), along with an American rendition of an old world liqueur, a unique hybrid was […]

“Created for a guest’s event, this intriguing tipple turned out to be an unintentional nod to the Old Bar. With its Holland Gin and French Vermouth and Italian Bitter (Fernet), along with an American rendition of an old world liqueur, a unique hybrid was found.

“Iris is a fine domestically produced liqueur with high floral notes and a hefty viscosity that stands up to the other ingredients, though the liqueur slot proved to be quite pliable and can be adjusted for personal taste. That said, the Italian Strega liqueur would probably come closest to achieving this profile if the small production Iris is difficult to procure. Its sister product, Calisaya liqueur would also work well. Chartreuse, maraschino, elderflower, and even a curacao such as Grand Marnier would all bring different elements to the table. Either way, I think that this ranks with only a scant few others that we created that take on the tone and soul of the Old Bar’s offerings. If only Mr. O’Connor and Mr. Solon (among the other Old Bar bartenders) were around to tell us different.” Frank Caiafa

45 ml (1.5 oz) Bols Genever (Holland)

22.5 ml (.75 oz) Noilly Prat extra dry vermouth (France)

15 ml (.5 oz) Fernet Branca (Italy)

15 ml (.5 oz) Iris liqueur (United States)

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice for 30 seconds and strain into chilled cocktail glass. Add the garnish.

gaz sez: Oh yes, oh yes, oh yes! Frank Caiafa’s drinks regularly appear in my 101 BNC lists, and deservedly so, too. And if you read his comments concerning the liqueurs in this formula, you’ll see for your own self that Frank doesn’t have a head on his shoulders, he has mixing glass in its stead—and it’s a mixing glass that knows exactly what it’s doing. Another great drink for the list, Frank!

]]>http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-world-traveler-by-frank-caiafa-peacock-alley-waldorfastoria-new-york-ny-usa/feed/3101 Best New Cocktails: High Society Cocktail by Verrier Maxime, Pollen Street Social, London, UKhttp://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-high-society-cocktail-by-verrier-maxime-pollen-street-social-london-uk/
http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-high-society-cocktail-by-verrier-maxime-pollen-street-social-london-uk/#commentsSun, 07 Jun 2015 12:22:09 +0000http://www.gazregan.com/?p=5752High Society Cocktail Verrier Maxime, Pollen Street Social, London, UK “This cocktail was inspired by two classic cocktails: the Stinger—cognac and white crème de menthe in a shaker, from around 1914—and the Brandy Cocktail—brandy, white crème de menthe, and angostura in a mixing glass, garnished with a lemon peel, which appeared in Modern American Drinks […]

“This cocktail was inspired by two classic cocktails: the Stinger—cognac and white crème de menthe in a shaker, from around 1914—and the Brandy Cocktail—brandy, white crème de menthe, and angostura in a mixing glass, garnished with a lemon peel, which appeared in Modern American Drinks by George J. Kappeler around 1900.

“The name was inspired by the eponymous 1956 movie High Society starring Frank Sinatra, where the Stinger cocktail appeared. So it’s an homage to the Stinger and the close relation between Chivas and Frank Sinatra at this period. Cheers!” Verrier Maxime

60 ml (2 oz) Chivas 12-year-old scotch whisky

15 ml (.5 oz) white crème de menthe

1 barspoon Fernet Branca

1 small mint leaf, as garnish

Combine all the ingredients in a shaker with ice, then thrown to the empty part of the shaker. Repeat 3 to 5 times depending of the quality of the ice, then strain into a chill coupette. Use a miniature clothes peg to attach the garnish.

gaz sez: High Society, indeed! This is a sophisticated dram that could hold its own at any posh old Gentleman’s Club in London, for instance, but it would also feel at home near a cozy wood fire when friends come over to visit. The Fernet Branca brings this baby together without once interrupting the scotch or the crème de menthe. I’ll be drinking more of these.

]]>http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-high-society-cocktail-by-verrier-maxime-pollen-street-social-london-uk/feed/5101 Best New Cocktails: Pirate Hook by Justin Southam, ReviveR, Gosford, New South Wales, Australiahttp://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-pirate-hook-by-justin-southam-reviver-gosford-new-south-wales-australia/
http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-pirate-hook-by-justin-southam-reviver-gosford-new-south-wales-australia/#commentsMon, 01 Jun 2015 14:15:37 +0000http://www.gazregan.com/?p=5735Pirate Hook Justin Southam, ReviveR, Gosford, New South Wales, Australia “This drink is the end result of a lot of experiments inspired by the Meat Hook and Vieux Carre. After much deliberation, one night whilst making a “surprise me” request for a regular, this was the riff on the classic that stuck. It also saw […]

“This drink is the end result of a lot of experiments inspired by the Meat Hook and Vieux Carre. After much deliberation, one night whilst making a “surprise me” request for a regular, this was the riff on the classic that stuck. It also saw me through to the State Finals of the Suntory Cup Australia competition. The Pirate Hook, named for its predecessor, is still a menu item and a favourite of our rum and Manhattan drinkers at ReviveR.” Justin Southam

45 ml (1.5 oz) Mount Gay XO rum

7.5 ml (.25 oz) Punt E Mes

7.5 ml (.25 oz) Strega

7.5 ml (.25 oz) Rittenhouse 100-proof Rye whiskey

1 flamed orange twist, as garnish

Stir the first three ingredients over ice and strain into chilled coupette. Then float the rye and add the garnish.

gaz sez: The Punt E Mes and the Strega thrust and parry in this drink, and neither one of them manages to overcome the other. Instead, they come together in harmony providing a glorious backdrop to the Mount Gay XO, the lead role here. And I do love that Justin pours the Rittenhouse Rye down a sword when he floats it atop the drink! Avast, there, Matey!”

]]>http://www.gazregan.com/2015/06/101-best-new-cocktails/101-best-new-cocktails-pirate-hook-by-justin-southam-reviver-gosford-new-south-wales-australia/feed/5101 Best New Cocktails: Colleen Bawn Knickebein by Frederic Yarm, Loyal Nine, Cambridge, MA, USAhttp://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-colleen-bawn-knickebein-by-frederic-yarm-loyal-nine-cambridge-ma-usa/
http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-colleen-bawn-knickebein-by-frederic-yarm-loyal-nine-cambridge-ma-usa/#commentsMon, 25 May 2015 13:33:24 +0000http://www.gazregan.com/?p=5699Colleen Bawn Knickebein Frederic Yarm, Loyal Nine, Cambridge, MA, USA “I was introduced to the Colleen Bawn by Misty Kalkofen at Green Street Grill before her days at Drink and beyond; this gem from Edward Spencer’s The Flowing Bowl quickly became one of my favorite flips. The concept of Knickebeins—quirky layered drinks taken in a […]

“I was introduced to the Colleen Bawn by Misty Kalkofen at Green Street Grill before her days at Drink and beyond; this gem from Edward Spencer’s The Flowing Bowl quickly became one of my favorite flips. The concept of Knickebeins—quirky layered drinks taken in a prescribed methodology as an almost rite of passage given the unbroken egg yolk aspect—came to me via John Gertsen at No. 9 Park. I thought, ‘What if you could combine the wonders of a flip with the mystery of a pousse-café in the form of a Knickebein?’ Then I made it and wondered how could something be this awesome!” Frederic Yarm

1 egg

15 ml (.5 oz) Bénédictine

15 ml (.5 oz) yellow Chartreuse

15 ml (.5 oz) straight rye whiskey

Freshly grated cinnamon and nutmeg, as garnish

Separate the egg, being careful not to break the yolk. Beat the egg white into a stiff meringue (my preferred method is a shaker tin with a balled up Hawthorne strainer spring).

Layer the Bénédictine and then the Chartreuse using the back of a spoon or the flat end of a Bonzer spoon handle (the densities are close enough that this part might be difficult or at least a little blurred transition-wise). Carefully float the yolk using the bowl of a cocktail spoon. Layer the whiskey as done with the liqueurs. Top with meringue and add the garnish.

Drink in the methodology prescribed by Leo Engel in 1878 in his book American and Other Drinks:

1. Pass the glass under the Nostrils and Inhale the Flavour –- Pause.

2. Hold the glass perpendicularly, close under your mouth, open it wide, and suck the froth by drawing a Deep Breath. — Pause again.

3. Point the lips and take one-third of the liquid contents remaining in the glass without touching the yolk. — Pause once more.

4. Straighten the body, throw the head backward, swallow the contents remaining in the glass all at once, at the same time breaking the yolk in your mouth.

gaz sez: Fred sent this recipe to me after I asked, on Facebook, for new Pousse-Café style drinks, and I was so taken with this formula that I decided to add it to my 101BNC list this year. Let’s just say that the combination of Bénédictine, Chartreuse, and rye, is right up my alley.

Fred seems to have a bit of a fixation on Knickebeins! And it’s a category of drinks, created, as far as I know, by Leo Engel, author of American & Other Drinks and bartender at the American Bar in the Criterion Hotel in London, that I’m guilty of ignoring for the most part, but this variation is simply stunning. And it’s bound to impress guests. I’d better take another looks at these Knickebeins.

]]>http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-colleen-bawn-knickebein-by-frederic-yarm-loyal-nine-cambridge-ma-usa/feed/0101 Best New Cocktails: Stepford Sister by Jon Hughes, Bramble Bar & Lounge, Edinburgh, UKhttp://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-stepford-sister-by-jon-hughes-bramble-bar-lounge-edinburgh-uk/
http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-stepford-sister-by-jon-hughes-bramble-bar-lounge-edinburgh-uk/#commentsMon, 25 May 2015 13:31:01 +0000http://www.gazregan.com/?p=5708Stepford Sister Jon Hughes, Bramble Bar & Lounge, Edinburgh, UK “For a long time, I’d wanted to create something zippy and refreshing for that perfect afternoon aperitivo moment and also to work in that old tradition of-equal-parts recipes that gave us drinks like the Twentieth Century and the Corpse Reviver #2.” Jon Hughes 20 ml […]

“For a long time, I’d wanted to create something zippy and refreshing for that perfect afternoon aperitivo moment and also to work in that old tradition of-equal-parts recipes that gave us drinks like the Twentieth Century and the Corpse Reviver #2.” Jon Hughes

20 ml (.66 oz) Beefeater gin

20 ml (.66 oz) St. Germain

20 ml (.66 oz) Amaro Nonino

20 ml (.66 oz) fresh lemon juice

5 ml (.16 oz or 1 teaspoon) sugar syrup

1 orange twist, as garnish

Shake over ice and fine-strain into a chilled coupette. Add the garnish.

gaz sez: This baby cries when she hits the back of your throat, and she fair wails when she hits the tummy. What’s she crying about: She’s seldom witnessed such a fine balance in a cocktail before. Lots of thought went into this one.

]]>http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-stepford-sister-by-jon-hughes-bramble-bar-lounge-edinburgh-uk/feed/4101 Best New Cocktails: The App & The Bookhttp://www.gazregan.com/2015/05/uncategorized/101-best-new-cocktails-app-book/
http://www.gazregan.com/2015/05/uncategorized/101-best-new-cocktails-app-book/#commentsTue, 19 May 2015 16:04:58 +0000http://www.gazregan.com/?p=5680The App contains all of the recipes for cocktails chosen to be included in 101 Best New Cocktails since 2011 And every few weeks, as new recipes are added, the app gets automatically updated See More Here Buy the App ($9.99) from iTunes by following this link See Individual Cocktails in my […]

]]>http://www.gazregan.com/2015/05/uncategorized/101-best-new-cocktails-app-book/feed/0101 Best New Cocktails: Gutter Garden by Chris Stanley, Catherine Lombardi, New Brunswick, New Jersey, USA.http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-2014-gutter-garden-by-chris-stanley-catherine-lombardi-new-brunswick-new-jersey-usa/
http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-2014-gutter-garden-by-chris-stanley-catherine-lombardi-new-brunswick-new-jersey-usa/#commentsMon, 18 May 2015 21:01:29 +0000http://www.gazregan.com/?p=5643Gutter Garden Chris Stanley, Catherine Lombardi, New Brunswick, New Jersey, USA. “When devising this cocktail for spring season I wanted to put forth a bitter cocktail with the potential for a wide appeal. “In addition to being a great standalone amaro, I have found Braulio to have a good affinity for tropical fruits, so passionfruit […]

“When devising this cocktail for spring season I wanted to put forth a bitter cocktail with the potential for a wide appeal.

“In addition to being a great standalone amaro, I have found Braulio to have a good affinity for tropical fruits, so passionfruit seemed a good match. A split base of this with soft genever, a little reinforcement of floral notes from chamomile, and the astringency of dandelion and burdock make for a pleasant, refreshingly herbaceous cocktail.

“In the end, balance really is the key—not taking any one element of flavor too far makes for the best combination. Not too potent either so it makes for a good aperitif.

“As for the name, I reasoned that the majority of the botanicals used in making the spirits, bitters, etc. are largely regarded as weeds or wild plants which are not purposefully cultivated.” Chris Stanley

gaz sez: Pain in the Aristotle to make. Delightful to drink. The play between the genever and the Braulio in this drink is pretty stunning, and they form the backbone of bad guys who are willing to let the sweet kids (chamomile and passionfruit syrups) join in their reindeer games. Result: a shoot-out that never ends.

]]>http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-2014-gutter-garden-by-chris-stanley-catherine-lombardi-new-brunswick-new-jersey-usa/feed/1101 Best New Cocktails: Gianni in Abu Dhabi by Giacomo Ellena, Lacerba, Milan, Italyhttp://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-gianni-in-abu-dhabi-giacomo-ellena-lacerba-milan-italy/
http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-gianni-in-abu-dhabi-giacomo-ellena-lacerba-milan-italy/#commentsMon, 18 May 2015 20:47:55 +0000http://www.gazregan.com/?p=5609Gianni in Abu Dhabi Giacomo Ellena, Lacerba, Milan, Italy “I created this cocktail for a friend of mine (Gianni) who left Italy to start a new life in Abu Dhabi. I tried to mix all his favorite flavors, making something perfect for him and that is what I got. This is a nice and fresh […]

“I created this cocktail for a friend of mine (Gianni) who left Italy to start a new life in Abu Dhabi. I tried to mix all his favorite flavors, making something perfect for him and that is what I got. This is a nice and fresh but at the same time a structured drink, in my opinion. It’s perfect as an aperitivo but also after dinner.” Giacomo Ellena

45 ml (1.5 ml) calvados

30 ml (1 oz) Hennessy cognac

15 ml (.5 oz) Carpano Classico sweet vermouth

10 ml (.33 oz) Branca Menta

1 dash orange bitters

1 orange twist, as garnish

Stir over ice and strain into a well-chilled cocktail glass. Add the garnish.

gaz sez: Gianni must have been sad to leave Italy where his friend thought so much of him that he created such a fine cocktail in his honor. The calvados and cognac go together well, here, and the Branca Menta adds a brightness that fair blinds you from the glass. Nicely done, Giacomo!

]]>http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-gianni-in-abu-dhabi-giacomo-ellena-lacerba-milan-italy/feed/4101 Best New Cocktails: Dom’s Bomb by Ankit Dabral, Conservatory, Melbourne, Australiahttp://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-2014-doms-bomb-by-ankit-dabral-conservatory-melbourne-australia/
http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-2014-doms-bomb-by-ankit-dabral-conservatory-melbourne-australia/#commentsMon, 18 May 2015 20:18:08 +0000http://www.gazregan.com/?p=5634Dom’s Bomb Ankit Dabral, Conservatory, Melbourne, Australia. “The whole idea for this drink originated from a documentary I watched on the Ancient Spice Route. I wanted to connect dots and merge two of my favorite eras, the ancient world and Middle Ages, and combine two distinct culture of that time, East and West. I based […]

“The whole idea for this drink originated from a documentary I watched on the Ancient Spice Route. I wanted to connect dots and merge two of my favorite eras, the ancient world and Middle Ages, and combine two distinct culture of that time, East and West. I based most of the elements in the cocktail on the ancient spice route, where the glass represents Ancient Egypt, coffee from Yemen/Arabia, rosemary from Europe, spices and sugar from subcontinent and orange from the Orient. I needed to give Dom Bénédictine the credibility for the drink, as the idea originated only on the basis for a Dom Bénédictine-based drink, and hence the name.” Ankit Dabral.

10 g (about 4 teaspoons) ground cinnamon

20 g (1.5 tablespoons) caster sugar, plus more for garnish

1 whole orange, as garnish

2 to 4 whole rosemary sprigs, as garnish

30 ml (1 oz) Rosemary-Infused Tanqueray*

30 ml (1 oz) Dom Bénédictine

30 ml (1 oz) Spiced Coffee Syrup**

30 ml (1 oz) fresh orange juice

Combine cinnamon and sugar and rim an old-fashioned glass with the mixture. Fill with crushed ice.

To make the garnish, cut an orange into 1-cm (.5-inch) slices (preferably through meat slicer). Place a small rosemary sprig over each orange slice and sprinkle with caster sugar. Use a blow torch to caramelize the sugar so the rosemary sticks to the orange.

Shake vigorously with ice until tin is frosted. Strain into the prepared glass and add the garnish.

*Rosemary-Infused Tanqueray: Add 2 to 3 rosemary sprigs to a bottle of Tanqueray and let it sit for around 2 to 3 days before use. Strain through a double layer of dampened cheesecloth, and return the gin to a bottle.

**Spiced Coffee Syrup: Combine 100 ml (3.4 oz) water and 50 g (.25 cup) sugar with whole spices (such as cinnamon, cardamom, star aniseed, and cloves) and boil until mixture is viscous enough for a 1:1 ratio. Add 120 ml (4 oz) brewed espresso and let it cool. Add warm water if the liquid is too thick but do not thin down too much. Leave the spices in the mixture for more taste and aroma. Refrigerate the syrup for 2 to 3 days and strain before use.

gaz sez: Jeez, I hardly know where to begin with this one. Let me just say that it’s a quietly comforting drink. It’s a quaff to sip whilst considering the complexities of life. There’s just something about this baby that makes me want to smile quietly to myself.

]]>http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-2014-doms-bomb-by-ankit-dabral-conservatory-melbourne-australia/feed/7101 Best New Cocktails: At Last! It’s 2015!http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-at-last-its-2015/
http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-at-last-its-2015/#commentsMon, 18 May 2015 16:03:08 +0000http://www.gazregan.com/?p=5659After a mere 16 months and 18 days, I’ve managed to compile 101 recipes that I consider to be the best of the best drinks submitted to me since 101BNC Volume III was published. And now I have just 7 months, 12 days, and 11+ hours to get another batch together for the next book/app. […]

After a mere 16 months and 18 days, I’ve managed to compile 101 recipes that I consider to be the best of the best drinks submitted to me since 101BNC Volume III was published. And now I have just 7 months, 12 days, and 11+ hours to get another batch together for the next book/app.

If you’d like your recipe to be featured in Volume Five, you can submit your recipe HERE

Meanwhile, here’s a list of all the bartenders, and their drinks, that will be published in the upcoming book (and they

]]>http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-at-last-its-2015/feed/1101 Best New Cocktails: Monkey Business by David Valiante, The Exhibition Room, Long Beach, CA, USAhttp://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-monkey-business-by-david-valiante-the-exhibition-room-long-beach-ca-usa/
http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-monkey-business-by-david-valiante-the-exhibition-room-long-beach-ca-usa/#commentsThu, 14 May 2015 23:03:19 +0000http://www.gazregan.com/?p=5615Monkey Business David Valiante, The Exhibition Room, Long Beach, CA, USA “I wanted to do a scotch banana cocktail on my spring menu, and what better opinion than Monkey Shoulder. The banana, ginger, and cinnamon give the scotch & sherry a great Caribbean feel. A fun play on words as well with Monkey & Bananas.” […]

“I wanted to do a scotch banana cocktail on my spring menu, and what better opinion than Monkey Shoulder. The banana, ginger, and cinnamon give the scotch & sherry a great Caribbean feel. A fun play on words as well with Monkey & Bananas.” David Valiante

45 ml (1.5 oz) Monkey Shoulder scotch whisky

22.5 ml (.75 oz) Alvear amontillado sherry

22.5 ml (.75 oz) Giffard Banane du Bresil liqueur

15 ml (.5 oz) Ginger Syrup*

7.5 ml (.25 oz) Cinnamon Syrup (2:1)**

22.5 ml (.75 oz) fresh lemon juice

2 dashes Bittercube Jamaican #2 bitters

Freshly grated cinnamon, as garnish

Laphroaig, as mist

Shake all ingredients over ice and double-strain into a chilled double old-fashioned glass with one large ice cube. Top with a fresh cinnamon grate and 2 to 3 Laphroaig mists.

gaz sez: I have no problem declaring this to be one of the finest, and most-fun quaffs that I’ve had for a long time, and some of this is due to the Laphroaig mist, I believe. Nonetheless, the nuts and bolts of this drink have been deftly tightened by David, and the result is a delightful scotch-based drink that everyone, or at least most folk with a modicum of taste, can enjoy.

]]>http://www.gazregan.com/2015/05/101-best-new-cocktails/101-best-new-cocktails-monkey-business-by-david-valiante-the-exhibition-room-long-beach-ca-usa/feed/5Happy Mother’s Day to my Two Mumshttp://www.gazregan.com/2015/05/blast-from-the-past/happy-mothers-day-to-my-two-mums/
http://www.gazregan.com/2015/05/blast-from-the-past/happy-mothers-day-to-my-two-mums/#commentsSun, 10 May 2015 12:39:49 +0000http://www.gazregan.com/?p=5598I was lucky enough to know my Maternal Great Grandmother, Grandma Woods, pictured here with Nan Armstrong, my Maternal Grandmother, a woman who helped raise me, and more or less kept-house while my mother and father worked full-time so they could get out of the not-quite-poverty-but-pretty-poor lives they’d led as youngsters. Grandma Woods, who often […]

]]>I was lucky enough to know my Maternal Great Grandmother, Grandma Woods, pictured here with Nan Armstrong, my Maternal Grandmother, a woman who helped raise me, and more or less kept-house while my mother and father worked full-time so they could get out of the not-quite-poverty-but-pretty-poor lives they’d led as youngsters.

Grandma Woods, who often asked “How do them little men get into that box?” when we watched television,. died when I was about 12 (1963), and Nan and my Mother, Vi, were the two women who raised me. They were my two Mums.

Here they are, circa 1980, with Nan decked out as Queen of the May during a May-Day celebration at The Bay Horse Pub in Thornton, Lancahire.

In December, 1973, just months after I’d moved to New York City, I went back to the UK to spend Christmas with my family, and on Christmas Day that year, as Bernard, my Dad, Nan, Vi, and myself sat around the dinner table eating a traditional Christmas meal of turkey with all the trimmings, including Nan’s specialty, Brussel-Sprouts cooked for at least 45 minutes (sorry Nan!), Vi asked me a question:

“Gary, if I gave you the sovereign that I wear around my neck, would you actually wear it?”

“Oh, yes, Mum, I’d love to have that, and I promise I’ll wear it.”

“If you take that sovereign,” said Nan, “you must never take it off. That sovereign belonged to your Great-Great-Grandmother, you know?”

Now I didn’t know my Great-Great-Grandmother, but rumor has it that she ran a brothel in Salford, Manchester, so there’s a chance that the sovereign in question was part of her ill-gotten gains.

Nonetheless, I was very touched by Mum’s offer, and happy to be getting this family heirloom to wear, and to remind me where I came from after I came back to the States not long after New Year, 1974. (I was 22 years old at this point.)

The following day my Mum took me to one side and handed me the sovereign very quietly. She looked over her shoulder to make sure nobody was within ear-shot, and she ordered me, in hushed tones, “Don’t ever tell anyone that this belonged to your Great-Great-Grandmother, Gary.”

“Er, okay Mum. Why not?”

“Because I lost that one last year when I fell off a gangplank after a party on board some rich man’s yacht,” she said. “That one had QueenVictoria on it, but this has Queen Elizabeth II on the back–your Great-Great Grandmother didn’t live long enough to have seen one of these, and I’ve been trying to get it out of the house before Nan notices.”

So, although I never did get that family heirloom which rests peacefully at the bottom of the Deep Blue Sea these days, Vi and Nan, my two Mums, gave me a great story to spin. Thanks Mum. Thanks Nan. I love you both dearly.

gaz will be around if you need someone to abuse.

DON’T DRINK AND DRIVE

]]>http://www.gazregan.com/2015/05/citc/organized-chaos-a-happening/feed/0The Negroni: Drinking to La Dolce Vita, with Recipes and Lorehttp://www.gazregan.com/2015/04/gaz-regans-library/the-negroni-drinking-to-la-dolce-vita-with-recipes-and-lore/
http://www.gazregan.com/2015/04/gaz-regans-library/the-negroni-drinking-to-la-dolce-vita-with-recipes-and-lore/#commentsThu, 30 Apr 2015 11:30:32 +0000http://www.gazregan.com/?p=5553This reminds me of the time when I had to buy cassettes to replace my vinyl collection, and shortly thereafter, I had to buy all the albums again on CDs. You bought the first edition of my Negroni book? Thanks. Now get your hand in your pocket and buy this brand new, fabulously illustrated, completely […]

This reminds me of the time when I had to buy cassettes to replace my vinyl collection, and shortly thereafter, I had to buy all the albums again on CDs. You bought the first edition of my Negroni book? Thanks. Now get your hand in your pocket and buy this brand new, fabulously illustrated, completely re-edited book, issued by the wonderful folk at Ten-Speed Press.

You won’t find my signature finger-stirred Negroni in this book, but I think you can figure out for yourselves how to fix one of those babies. As to why I stir Negronis with my finger, well, I must tell you that I do have a very good reason for this. But now’s neither the time nor the place, so I’ll leave you with an excerpt from this new edition of my Negroni book, plus some links so you can buy the darned thing and help me buy that small cafe in Cognac, France, where the finger-stirred Negroni was born. Perhaps you’d like to buy a few extra copies for your friends?

The crowning glory of Campari-based mixed drinks must be the Negroni. Made with equal parts gin, sweet vermouth, and Campari, the Negroni is traditionally served on the rocks with a slice of orange. So, at what point in a meal do I order my Negroni? Whenever I darned well feel like it. That’s when. Sometimes it serves as my digestivo, sometimes it’s my apéritif, and sometimes I order a Negroni when I have no plans to dine at all. It’s a robust cocktail that’s not as strong as, say, a martini, but it lets you know that you’ve had something substantial to drink. —Gary Regan

It may seem odd to start this book with an epigraph written by . . . me.

The quotation above is from a piece I wrote for Los Angeles magazine in September 2001. Yes, you read that right, 2001—well before the craft cocktail craze, let alone the Negroni craze, that is currently sweeping the country was in full swing. The title of my article was “Italian Sophistication: Bitter Is Better,” and I feel even more strongly about that assertion now than I did nearly fifteen years ago.
I honestly don’t remember my first Negroni, but I know that the Milanese theory that one must drink Campari three times before starting to like it certainly never applied to me. Campari was a love-at-first-sip sort of thing for me. I’ve a passion for all things bitter—save for the odd ex-girlfriend.

The incredible aspect of the Negroni that not everyone understands—or agrees with—is that it works every time, no matter what brand of gin or sweet vermouth you use. And you can slap my wrist and call me Deborah if it doesn’t also work no matter what ratios you use.
Seriously, try it. Go up on the gin, the Campari, or the vermouth. These three ingredients are soul mates, and they support each other no matter how you try to fool them.

Personally, I go for a long-on-the-gin Negroni, and when I build them at home, which is very frequently, especially during the warmer months, I tend toward around four parts gin to one part each of sweet vermouth and Campari. I came up with this formula in 1999 for the very first issue of my Ardent Spirits email newsletter, which was published in February, just in time for Valentine’s Day. Originally I called the drink the Valentino, but I soon gave that up. It’s just a damned strong Negroni—the way I like ’em.

There are people who will argue that unless the drink is made with equal parts of the trinity that tumbles into the glass and unifies as a Negroni, it cannot be called a Negroni. I’ll fight to the death for their right to say that, but they’re wrong.

First, I need to point out that there is no regulatory board governing the names of drinks. And next, I should say that I believe we’d do ourselves a service by looking toward the world of food for guidance in this matter. After all, both chefs and bartenders are in the business of following or creating recipes, right?

If a chef makes a béarnaise sauce, do you think he or she first finds out how Jules Colette, the chef who created the sauce Paris in the 1800s, made his béarnaise? No, of course not. And neither do chefs go running to the library to find out the exact recipe for lobster thermidor as it was prepared at Marie’s, the restaurant where the dish originated—again in Paris—to honor Victorien Sardou’s play Thermidor.

I think it’s important, whenever possible, to find out how specific cocktails were originally made. And in the case of the Negroni, we’re lucky to have the 1:1:1 formula as a template. But each and every bartender out there, I think, enjoys putting his or her own twist on all of the classics, so let’s not get bogged down in minutiae. Don’t you love going to Tommy’s for a margarita because they make their very own version of the drink there? And it’s still a margarita, right?

And for those folk who still insist that the original formula is the only way to go, I applaud your stubbornness—and hope you’ve managed to locate the same brands of gin and vermouth as Count Negroni used back in 1919 . . .

For this book, I’ve traveled far and wide to ferret out the absolute best Negroni recipes—variations, riffs, abominations, whatever you want to call them—in the world. Some are pretty darned close to the gin-vermouth-Campari version we’re all familiar with. Others swap in unusual and unexpected modifiers, base spirits, and amari. Some look and feel like a classic Negroni but reveal themselves to be strikingly different upon first sip. Others aren’t even red. (“A white Negroni?” you say, aghast.)

What these drinks have in common is their complete and utter deliciousness. And they all owe their existence to the same forefather; they were all built on the same foundation. That foundation is the Negroni, born in Italy (we think), under circumstances that are still fiercely debated to this day, and which I will try to outline for you in the pages that follow.
———————————————–
East India Negroni

Jim Meehan, PDT, New York City

According to Jim, “Lustau’s East India Solera sherry is similar in style to the fortified wine that botanist Joseph Banks might have stocked when he sailed with Captain James Cook, the British explorer, in the late 1700s, and it’s a great stand-in for sweet vermouth in this sugarcane-based variation on the classic gin drink.”

]]>http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-this-years-bars/feed/0101 Best New Cocktails: Inkwell by Ryan Haile, Bocanova, Oakland, CA, USAhttp://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-inkwell-by-ryan-haile-bocanova-oakland-ca-usa/
http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-inkwell-by-ryan-haile-bocanova-oakland-ca-usa/#commentsWed, 22 Apr 2015 18:22:55 +0000http://www.gazregan.com/?p=5519Inkwell Ryan Haile, Bocanova, Oakland, CA, USA “I like the idea of shrubs. That sharp acidity with those notes of savory. The balsamic, simple, and grapefruit juice recreate that for me. Johnny Drum is a savory whiskey to me, which could only be complimented by a sharper flavors like the aged balsamic. The cocktail is […]

“I like the idea of shrubs. That sharp acidity with those notes of savory. The balsamic, simple, and grapefruit juice recreate that for me. Johnny Drum is a savory whiskey to me, which could only be complimented by a sharper flavors like the aged balsamic. The cocktail is briny, and bitter, subtly sweet, and has enough of the over-proof (50.5 % abv) bourbon in there to keep a bite in the drink. The orange peel brightens the senses a bit and allows the drink to also be refreshing, while the angostura and balsamic add a nice deep, almost black like hue to the drink which makes it seem you’re drinking from an ….inkwell.” Ryan Haile

60 ml (2 oz) Johnny Drum bourbon

30 ml (1 oz) grapefruit juice

15 ml (.5 oz) Metista aged balsamic vinegar

15 ml (.5 oz) simple syrup

15 ml (.5 oz) Angostura bitters

1 orange twist, as garnish

Shake over ice and fine strain into an ice-filled double old-fashioned glass. Add the garnish, expressing the oils over the top of the cocktail.

gaz sez: Ryan Haile is one very brave bartender. HALF AN OUNCE of vinegar? HALF AN OUNCE of Angostura? He pulls it off, though, and although this drink won’t suit everyone’s tastes, it sure as hell suited me, and I just know there are plenty of folk out there who would order this drink over and over again

]]>http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-inkwell-by-ryan-haile-bocanova-oakland-ca-usa/feed/0Cocktails in the Country: Lynnette Marrerohttp://www.gazregan.com/2015/04/citc/cocktails-in-the-country-lynnette-marrero/
http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-lynnette-marrero/#commentsTue, 21 Apr 2015 17:29:26 +0000http://www.gazregan.com/?p=5194“Cocktails in the Country was one of the best experiences of my career. I attended as a very new bartender and I had an opportunity to connect and learn not only from the wise Gary Regan but also from the group that came together. The stories and anecdotes help develop the skills every bartender needs; […]

“Cocktails in the Country was one of the best experiences of my career. I attended as a very new bartender and I had an opportunity to connect and learn not only from the wise Gary Regan but also from the group that came together. The stories and anecdotes help develop the skills every bartender needs; to be a well-rounded entertainer at the bar, to anticipate guests needs, and then to share your liquid art.” Lynnette Marrero

]]>http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-lynnette-marrero/feed/1Mindful Bartending: Bartenders Changing the Worldhttp://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-bartenders-changing-the-world/
http://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-bartenders-changing-the-world/#commentsTue, 21 Apr 2015 13:18:16 +0000http://www.gazregan.com/?p=5503Changing the World Bartenders can change the world. I believe that with all my heart. You wanna know how? It’s pretty simple, actually. When a guest come to your bar and she’s feeling down, maybe she and her boyfriend just broke up, or perhaps she lost her job, or had a row with a good […]

When a guest come to your bar and she’s feeling down, maybe she and her boyfriend just broke up, or perhaps she lost her job, or had a row with a good friend, it’s up to you to try to make her feel better. It’s your job, providing you have time, of course, to give her a shoulder to cry on, to listen to her problems, and to react from a position of love when you point out that life will go on and she won’t feel this way forever. It’s your job to be of service to your guest, so that when she leaves your bar she’s happier than she was when she walked in.

If you achieve that, then you are changing the world. That guest will pass that happiness along to the very next person she meets, and it will get paid forward over and over again. Suppose you make ten people feel great on a Thursday night, and they pay that forward to another ten people? And suppose that 50 bartenders in your town do the same thing, and that 50 bartenders in 50,000 towns and cities each make ten people happy on that same night. In that scenario bartenders made TWENTY-FIVE MILLION PEOPLE happy on one single night.

]]>http://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-bartenders-changing-the-world/feed/1Mindful Bartending: Fulfilling Your Guests’ Desireshttp://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-fulfilling-your-guests-desires/
http://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-fulfilling-your-guests-desires/#commentsMon, 20 Apr 2015 13:59:10 +0000http://www.gazregan.com/?p=5490Fulfilling Your Guests’ Desires “An efficient bartender’s first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained; and, with those whose peculiarities he has had no opportunity of learning, he should politely inquire how they wish their […]

“An efficient bartender’s first aim should be to please his customers, paying particular attention to meet the individual wishes of those whose tastes and desires he has already watched and ascertained; and, with those whose peculiarities he has had no opportunity of learning, he should politely inquire how they wish their beverages served, and use his best judgment in endeavoring to fulfill their desires to their entire satisfaction. In this way he will not fail to acquire popularity and success.” The Bar-Tender’s Guide or How to Mix all Kinds of Plain and Fancy Drinks by Jerry Thomas, 1887.

gaz sez A few years ago I went to a new-ish cocktail bar that sported a fabulous cocktail list, and I sat across from a very well-respected bartender who I’ve known for a few years (no, it wasn’t the wonderful Jenn Tosatto pictured on this page). I didn’t order my usual Negroni or a Manhattan with lotsa bitters, but instead I chose another strong whiskey-based drink from the menu. I’d never tried this cocktail, and as far as I was concerned it was fabulous.

The bartender then asked if he could make me a drink that he’d created that he thought I’d enjoy, and of course I said yes. That drink was fabulous, too, but it wasn’t the sort of thing I’d ever in my life order. Too much citrus for me, far too sweet for my tastes, and there wasn’t enough spirit in the drink to make its presence known. The bartender wasn’t being mindful of my tastes.

Conversely, I visited Nitecap, the new bar in Manhattan owned by Dave Kaplan and Alex Day, right after it opened in 2014, and Dominic Venegas (pictured at left) happened to be behind the stick that night. I told him that Manhattans and Negronis were my two favorite drinks, and asked him to make me something that might suit me taste. Blond Ambition was the resultant cocktail. The drink was created by Alex Day, and this mixture of chamomile-infused cognac. Bourbon, Yellow Chartreuse, and sweet vermouth pushed my buttons so very well. Congrats, then, go to Alex Day for creating this fabulous cocktail, and to Dominic Venegas for knowing how to fulfill his guests’ desires

]]>http://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-fulfilling-your-guests-desires/feed/3Mindful Bartending: The Character of Othershttp://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-the-character-of-others/
http://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-the-character-of-others/#commentsSun, 19 Apr 2015 13:38:38 +0000http://www.gazregan.com/?p=5479“You can easily judge the character of others by how they treat those who can do nothing for them or to them.” Malcolm Forbes, Publisher of Forbes Magazine. The Character of Others Excerpted from The Cocktails in the Country Bartender Manual, 2015 by gaz regan Most bartenders can relate to Forbes’ quote here. We’re used […]

Most bartenders can relate to Forbes’ quote here. We’re used to being treated really well by most of our guests, while there are always a few folk who treat bartenders, and others in the service industry, badly, and I agree with Forbes when he says that this sort of behavior can tell us much about a person’s character.

But this isn’t really the point when it comes to Mindful Bartending.

If someone treats you badly, then that’s their problem. Not yours.

What’s important in these situations is how you, as a bartender, treats the offensive guest.

Although you obviously can’t afford to lose face in front of other guests, thus risking losing control of the bar.

As far as is humanly possible, though, here’s what I suggest you do when confronted with this kind of situation:

Treat discourteous guests in exactly the same way as you treat your very favorite customer.

It’s the only way to roll.

If you do this–and let’s face it, it’s worth giving it a shot–you’ll likely notice a couple of things:

1. The guest will be completely disarmed. S/he or she is not used to being treated nicely.

2. The guest’s reaction will make you smile.

The alternative, of course, is to get upset, threat the guest badly, and make it possible for the situation to escalate.

]]>http://www.gazregan.com/2015/04/mindful-bartending/mindful-bartending-the-character-of-others/feed/0Mindful Bartending: Making Connectionshttp://www.gazregan.com/2015/04/mindful-bartending/minful-bartending-making-connections/
http://www.gazregan.com/2015/04/mindful-bartending/minful-bartending-making-connections/#commentsFri, 17 Apr 2015 12:12:17 +0000http://www.gazregan.com/?p=5470Making Connections “A bartender’s job is to make connections. You develop an instinct for it. You start to know when one person would do some good for another.” Jeff Magill, Billy Goat Tavern, Chicago. Lifted from an article by Tom Chiarella in Chicago Magazine, February, 2015. The Voice Inside Your Head Excerpted from The Cocktails […]

“A bartender’s job is to make connections. You develop an instinct for it. You start to know when one person would do some good for another.” Jeff Magill, Billy Goat Tavern, Chicago. Lifted from an article by Tom Chiarella in Chicago Magazine, February, 2015.

How do you know if the voice inside you head that’s telling you to make this decision or that decision is truly intuition, and not just your ego telling you what you want to hear?

This is a tricky question, and only you can answer it honestly. Fact is that if your ego interferes with this process, somewhere in the deep recesses of your soul, you’ll know that to be true, but how do you spot the difference between your intuition offering you good advice, and your ego which will go out of its way to steer you in the wrong direction.

This is a tough question to answer, and the best possible answer just might be the same solution to the age-old question asked by tourists in New York City:

Q How do you get to Carnegie Hall?

A Practice.

It won’t take too very long for you to learn the difference between ego and intuition. Just listen very carefully indeed, and you will be guided.

]]>http://www.gazregan.com/2015/04/mindful-bartending/minful-bartending-making-connections/feed/0Cocktails in the Country: Elayne Duffhttp://www.gazregan.com/2015/04/citc/cocktails-in-the-country-elayne-duff/
http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-elayne-duff/#commentsFri, 17 Apr 2015 11:39:28 +0000http://www.gazregan.com/?p=5181“Cocktails in Country was engaging, educational and without out doubt fun! I left there inspired and with an even deeper appreciation for our industry, the folks within it and our common goal in educating people to drink better! Best of all you get to hang with Gaz for the weekend, it doesn’t get much better […]

“Cocktails in Country was engaging, educational and without out doubt fun! I left there inspired and with an even deeper appreciation for our industry, the folks within it and our common goal in educating people to drink better! Best of all you get to hang with Gaz for the weekend, it doesn’t get much better than that!!” Elayne Duff

]]>http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-elayne-duff/feed/0Cocktails in the Country: David Kaplanhttp://www.gazregan.com/2015/04/citc/cocktails-in-the-country-david-kaplan/
http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-david-kaplan/#commentsFri, 17 Apr 2015 11:33:25 +0000http://www.gazregan.com/?p=5176“Cocktails in the country was one of my first education experiences in the cocktail community and to this day one of the most impactful. Cocktails in the Country was fun, inspirational and gave me a different perspective on cocktails and the cocktail community that we all play and work in.” David Kaplan For information on […]

“Cocktails in the country was one of my first education experiences in the cocktail community and to this day one of the most impactful. Cocktails in the Country was fun, inspirational and gave me a different perspective on cocktails and the cocktail community that we all play and work in.” David Kaplan

]]>http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-david-kaplan/feed/0Cocktails in the Country: Jared Brown and Anistatia Millerhttp://www.gazregan.com/2015/04/citc/cocktails-in-the-country-jared-brown-and-anistatia-miller/
http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-jared-brown-and-anistatia-miller/#commentsTue, 14 Apr 2015 12:56:12 +0000http://www.gazregan.com/?p=5185“Cocktails in the Country is the single most influential and essential course on drink we ever took. We learned more in a weekend with Gary Regan on the fundamentals of service than from a dozen other seminars put together.” Jared Brown and Anistatia Miller For information on Cocktails in the Country, 2015, please click HEREMore […]

“Cocktails in the Country is the single most influential and essential course on drink we ever took. We learned more in a weekend with Gary Regan on the fundamentals of service than from a dozen other seminars put together.” Jared Brown and Anistatia Miller

For information on Cocktails in the Country, 2015, please click HEREMore Testimonials HERE

Companies interested in Featuring Products at this year’s Bartender Workshops should please write to gazregan@nullgmail.com

]]>http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-jared-brown-and-anistatia-miller/feed/0101 Best New Cocktails: Concubine’s Kiss by Nabil Revan, Suliman Bar and Meze Lounge, San Juan, Puerto Rico, USAhttp://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-nabil-revan-suliman-bar-and-meze-lounge-san-juan-puerto-rico-usa/
http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-nabil-revan-suliman-bar-and-meze-lounge-san-juan-puerto-rico-usa/#commentsMon, 13 Apr 2015 17:45:25 +0000http://www.gazregan.com/?p=5430Concubine’s Kiss Nabil Revan, Suliman Bar and Meze Lounge, San Juan, Puerto Rico, USA “I came up with the concubine’s kiss while brainstorming over a cocktail list before opening Suliman Bar and Meze Lounge. I was eating some rose-flavored Turkish delight while drink a gimlet and they had a baby in my mouth… as graphic […]

“I came up with the concubine’s kiss while brainstorming over a cocktail list before opening Suliman Bar and Meze Lounge. I was eating some rose-flavored Turkish delight while drink a gimlet and they had a baby in my mouth… as graphic as that sounds…” Nabil Revan

52.5 ml (1.75 oz) gin

15 ml (.5 oz) fresh lime juice

22.5 ml (.75 oz) ginger simple syrup

2 dashes of rosewater

1 rose petal, as garnish

Shake over ica and strain into a chilled cocktail glass. Add the garnish and serve while winking

gaz sez:I made the ginger simple syrup by roughly chopping about 3/4” of fresh ginger, muddling it slightly in the bottom of a pan, then adding 1 cup of water and 1 cup of sugar. I heated this and stirred constantly until the sugar had dissolved, then I allowed it to come to room temperature before straining the ginger out through a double layer of dampened cheesecloth. It was well worth the effort (which was pretty minimal anyway).

Turns out that gin, ginger, and roses go together very nicely indeed, and Nabil put them together beautifully in this cocktail. Gotta remember this one for next Valentine’s Day.

]]>http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-nabil-revan-suliman-bar-and-meze-lounge-san-juan-puerto-rico-usa/feed/7Cocktails in the Country, 2015: Stan Vadrnahttp://www.gazregan.com/2015/04/citc/cocktails-in-the-country-2015-stan-vadrna/
http://www.gazregan.com/2015/04/citc/cocktails-in-the-country-2015-stan-vadrna/#commentsMon, 13 Apr 2015 15:01:13 +0000http://www.gazregan.com/?p=5392 “I had the privilege of attending this workshop in February 2005. It’s been a profound experience, and it literally changed the course of my life forever and I will always be grateful! Just GO and LISTEN to GARY!” Stan Vadrna More Testimonials HERE For information on Cocktails in the Country, 2015, please click HERE […]

“Created at a particularly challenging moment in my academic career for the frequenters of chemistry labs everywhere.” Stew Ellington

30 ml (1 oz) Knob Creek bourbon

30 ml (1 oz) Gran Classico Bitter

30 ml (1 oz) Americano Cocchi Rosa

2 dashes Dead Rabbit Orinoco bitters

6 drops Bittermens Xocolatl Mole bitters

Stir over ice and strain into a rocks glass containing a large ice object.

gaz sez:Quite simply, this is my kind of drink. Quite intricately, this is a fine match of ingredients that cascade down the throat blaring Heavy Metal riffs that meet in a glorious crescendo as a smile leaps to your face. Not bad, Stew. Keep up the good work.

“I love stirred cocktails, love them and I think there is a finesse necessary to build a beautifully simple spirit driven cocktail that tells a story and keeps you interested from start to lingering finish” Jen Ackrill

30 ml (1 oz) St. George Dry Rye Gin

30 ml (1 oz) Buffalo Trace bourbon

22.5 ml (.75 oz) Bittermens Amére Nouvelle

7.5 ml (.25 oz) Giffard Banane du Bresil

1 lime zest, as garnish

Stir over ice and strain into a chilled coupe. Add the garnish

gaz sez: What a weird and wonderful mixture this is! It’s sort of a Long Island Iced Tea for Cocktailians inasmuch as the ingredients don’t look as though they’d play together well, but Jen puts us straight on that front. They have a very sophisticated party in the glass, and it’s a cocktail that will have you coming back for more! Well done, Jen.

]]>http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-fools-gold-by-jen-ackrill-top-of-waikiki-honolulu-hi-usa/feed/6101 Best New Cocktails: Bazooka by Aldrin Ivan “Poch” Ancheta, The Curator Coffee & Cocktail Bar, Parkview Building Legaspi Village, Makati, Philippineshttp://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-bazooka-by-aldrin-ivan-poch-ancheta-the-curator-coffee-cocktail-bar-parkview-building-legaspi-village-makati-philippines/
http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-bazooka-by-aldrin-ivan-poch-ancheta-the-curator-coffee-cocktail-bar-parkview-building-legaspi-village-makati-philippines/#commentsSat, 11 Apr 2015 13:18:57 +0000http://www.gazregan.com/?p=5410Bazooka Aldrin Ivan “Poch” Ancheta, The Curator Coffee & Cocktail Bar, Parkview Building Legaspi Village, Makati, Philippines “The drink was conceived mainly as a challenge that was given by one of my guest incorporating a new bottle that we have yet to try, Pavan which is a liqueur made from muscat grape as well a […]

“The drink was conceived mainly as a challenge that was given by one of my guest incorporating a new bottle that we have yet to try, Pavan which is a liqueur made from muscat grape as well a touch of orange blossom. Upon checking the product i was intrigued and challenged in using it as a component of a manly drink. I decided to use it in a spirit forward drink with Rye whisky to check if it would create wonderful layer of contrasting flavors as well as adding up Aperol and Becherovka , a new liqueur as well which gives hints of ginger and cinnamon to me dashes of Peychaud rounded this drink up and when I was done the finished product was surprising quite frankly. The nose is very different to the taste[and the is] something whimsical for me. The taste reminded me of a famous bubble gum for me hence I named it after that famous gum. Enjoy!” Aldrin Ivan “Poch” Ancheta

45 ml (1.5 oz) Rittenhouse Rye

15 ml (.5 oz) Aperol

15 ml (.5 oz) Becherovka

15 ml (.5 oz) Pavan

2 dashes Peychaud’s Bitters

1 lemon twist, as garnish

Stir over ice and strain into a chilled coupette or Cocktail glass. Add the garnish.

gaz sez:This could be the weirdest drink I’ve encountered for many years, and how Poch decided on his ingredients is quite beyond me, but he did do a damned good job, and this sort of formula deserves to be highlighted as a display of the current generation’s way of thinking.

]]>http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-bazooka-by-aldrin-ivan-poch-ancheta-the-curator-coffee-cocktail-bar-parkview-building-legaspi-village-makati-philippines/feed/1101 Best New Cocktails: Jack and Ale Pie by Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UKhttp://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-jack-and-ale-pie/
http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-jack-and-ale-pie/#commentsSat, 11 Apr 2015 12:57:54 +0000http://www.gazregan.com/?p=5405Jack And Ale Pie Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UK “Jack And Ale Pie is a drink for the men but drastically favorite by the women as it is enormously tasty. The only garnish acceptable for this beauty on the side with grated nutmeg is a […]

Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UK

“Jack And Ale Pie is a drink for the men but drastically favorite by the women as it is enormously tasty. The only garnish acceptable for this beauty on the side with grated nutmeg is a home-made Jack Daniels No.7 infused baby steak & ale pie!!!

Weirdly delicious and highly recommended, just make sure you know how to make a proper black peppercorn sauce though.” Robert Merjavy

75 ml (2.5 oz)strong fine ale (such as Old Speckled Hen)

40 ml (1.35 oz) Jack Daniels No.7

15 ml (.5 oz) good quality maple syrup

1 dash Angostura bitters

2 barspoons creamy black peppercorn sauce*

1 free range egg yolk

grated nutmeg and baby steak and ale pie, as garnishes

Combine all the ingredients, give it a good stir or dry shake, add ice and shake until cold, double strain into a nice half pint beer glass, dust with the nutmeg, and serve with a baby Jack Daniels infused steak and ale pie! Do not forget the napkin and fork! Always serve with a smile please…

Crush the peppercorns slightly and heat them up slightly in a saucepan, add and melt the butter over medium high heat. Add the brandy and ignite. Allow the sauce to flame for about 5 seconds, then extinguish the flames, add the beef stock and English mustard and boil for 2 minutes.

Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil, just reduce the sauce down slowly. Once the sauce is at your desired thickness, test for seasoning.

gaz sez:I’m so happy to see Jack Daniel’s in a god recipe, and this drink really stands out, so I’m hoping you’ll try it. It’s a shame that we don’t get double cream, to make the peppercorn sauce, in the USA, but it will be a bigger shame if you let that stop you from making this baby. As for the pie garnish, well, I made do without it!

]]>http://www.gazregan.com/2015/04/101-best-new-cocktails/101-best-new-cocktails-jack-and-ale-pie/feed/0Cocktails in the Country: Angus Winchesterhttp://www.gazregan.com/2015/03/citc/cocktails-in-the-country-angus-winchester/
http://www.gazregan.com/2015/03/citc/cocktails-in-the-country-angus-winchester/#commentsSun, 29 Mar 2015 15:00:20 +0000http://www.gazregan.com/?p=5164“Cocktails in the Country became a de facto rite of passage for all serious drinks folk back in the day. I had fun, learned stuff and made friends… Who could ask for more. Am deeply excited to see its return. ” Angus Winchester For information on Cocktails in the Country, 2015, please click HERE More […]

“Cocktails in the Country became a de facto rite of passage for all serious drinks folk back in the day. I had fun, learned stuff and made friends… Who could ask for more. Am deeply excited to see its return. ” Angus Winchester

]]>http://www.gazregan.com/2015/03/citc/cocktails-in-the-country-2015-official-sponsors/feed/0Cocktails in the Country 2015http://www.gazregan.com/2015/03/citc/cocktails-in-the-country-2015/
http://www.gazregan.com/2015/03/citc/cocktails-in-the-country-2015/#commentsTue, 24 Mar 2015 13:18:16 +0000http://www.gazregan.com/?p=4970Cocktails in the Country 2015 is a Master Class that focuses on the importance of service in the hospitality business. “Cocktails in the Country is a great walk in the country enjoying nature in all her glory; breathing fresh air and communing with the woodland creatures … well sorta… substitute expert craft drink making for […]

Cocktails in the Country 2015 is a Master Class that focuses on the importance of service in the hospitality business.

“Cocktails in the Country is a great walk in the country enjoying nature in all her glory; breathing fresh air and communing with the woodland creatures … well sorta… substitute expert craft drink making for the walking part. Substitute great spirits, fresh fruits and premium mixers for nature in all her glory part. Pencil in doing all this along side your pals, some master bartenders and surprise guests in place of the communing part and then it is just like I said… A great walk in the country!” Dale DeGroff

Practicing what’s being preached. Three hours of interacting mindfully from both sides of the bar in a real bar setting at Painters. gaz will observe as you put Mindfulness into Motion. The public will be invited to attend this session, and gaz will, no doubt, play weird music from the past as you shake and stir like there’s no tomorrow. We’ll leave the rest up to your imagination.

DAY 2

Breakfast: Continental Breakfast at Painter’s or walk (less than 5 minutes) to The Hudson Street Cafe, orTwo Alices, for something more substantial.

10 am – Noon: Bartender Bookworm

Choose an antiquarian book from gaz’s library, spend an hour digesting the contents, then spend the following hour discussing the book with gaz and the whole class.

There’s no ONE correct way to do this, but gaz will show you how to write a recipe that won’t make competition judges crazy, and that is simple, and easy to understand

Secrets of Success

Tips and Guidance on how to get to the top, how to stay there, and how to remain true to yourself, and to the universe

Mindful Mixology

A discussion on recipes, and methods of creating new drinks by using product knowledge and bartender intuition.

Bartender Beefs

Bring your work problems with you, discuss them with gaz and the other students, and explore some mindful solutions.

4 – 5 pm:

Farewell Gathering with snacks and cocktails.

5 pm:

Travel back to Manhattan in that luverly stretch limo!

Certification

After completing the workshop students will receive an exam via email, and after completing same and sending it to gaz, each student will be graded on how well they understood the course, and how they might have used what they learned in their work lives.

Students who pass the exam will receive certificates that qualify them as a Master of Service.

Students who don’t pass the exam will have the opportunity to take it again, after discussing their results with gaz.

]]>http://www.gazregan.com/2015/03/citc/cocktails-in-the-country-2015/feed/3Cocktails in the Country, 2015: Testimonialshttp://www.gazregan.com/2015/03/citc/cocktails-in-the-country-2015-testimonials/
http://www.gazregan.com/2015/03/citc/cocktails-in-the-country-2015-testimonials/#commentsTue, 24 Mar 2015 13:08:00 +0000http://www.gazregan.com/?p=5241Testimonials from the Alumni! Info on Cocktails in the Country, 2015 HERE If you’d like to fill out an application form, please write to gazregan@nullgmail.com “Cocktails in the Country became a de facto rite of passage for all serious drinks folk back in the day. I had fun, learned stuff and made friends… Who could […]

“Cocktails in the Country became a de facto rite of passage for all serious drinks folk back in the day. I had fun, learned stuff and made friends… Who could ask for more. Am deeply excited to see its return. ” Angus Winchester

“[Cocktails in the Country] an incredibly fertile way to learn, and a whole lot of fun in the process. Gaz has a grass-roots approach to mixology that is both insightful and empowering at the same time. Can I take it again?” Audrey Saunders

“Cocktails in the Country was one of my first education experiences in the cocktail community and to this day one of the most impactful. Cocktails in the Country was fun, inspirational and gave me a different perspective on cocktails and the cocktail community that we all play and work in.” David Kaplan

“Cocktails in Country was engaging, educational and without out doubt fun! I left there inspired and with an even deeper appreciation for our industry, the folks within it and our common goal in educating people to drink better! Best of all you get to hang with Gaz for the weekend, it doesn’t get much better than that!!” Elayne Duff

“Cocktails in the Country is the single most influential and essential course on drink we ever took. We learned more in a weekend with Gary Regan on the fundamentals of service than from a dozen other seminars put together.” Jared Brown and Anistatia Miller

“My two visits to cocktails in the country in 2005 and 2007 not only forged friendships I’ll cherish for the rest of my life, it cemented the process I use to develop new cocktails.” Jim Meehan, PDT

“Gaz Regan’s Cocktails in the Country was hands-down the most enriching seminar on our craft I have ever been a part of. Immersive and hands-on, surrounded by bartenders of all walks of experience, with the enlightened instruction Gaz at the helm. I certainly hope some of my staff is lucky enough to be able to attend an upcoming session of the re-booted course!!” Joel Lee Kulp

“Cocktails in the Country was one of the best experiences of my career. I attended as a very new bartender and I had an opportunity to connect and learn not only from the wise Gary Regan but also from the group that came together. The stories and anecdotes help develop the skills every bartender needs; to be a well-rounded entertainer at the bar, to anticipate guests needs, and then to share your liquid art.” Lynnette Marrero

“Cocktails in the Country was the first glimpse many of us had into what has become a strong, dynamic global community. I can’t overstate how powerful that is. Aside from being just plain fun, watching firsthand the way other professionals workshop drink creation was inspirational. The people I met that week are still some of my best friends in the industry.” Neyah White

“Cocktails in the Country, is one of those experiences that you never forget. While it has been several years since I attended, I still view it as one of the best ways to have an entertaining as well as educational immersion into cocktails and bartending. I’m thrilled to hear that he is starting them back up again.” Robert Hess